Hannah Sprenger

Chef de Tournant

Chef Hannah joined Ginger and Baker in 2022 and has become an indispensable member of the culinary team. As chef de tournant, Hannah, jumps in where she is needed be it The Cache, the Café, the prep kitchen or, most recently, whipping the Bakery into shape. “If there’s a kitchen, I’ve been working in it,” Hannah said. “I’m the Swiss army knife around here.”

Born in Waupaca, Wisconsin, Hannah started cooking with her grandmother as soon as she could reach the counter. “She would save magazine clippings all week and when I’d come over, we’d bake all day from morning to night,” Hannah said.

Ever since her first cooking job at Texas Roadhouse she’s never looked back. “I fell in love with the energy of the kitchen, I wanted to learn everything I could,” Hanna said. Since then, she’s worked everywhere from diners to high-end restaurants, learning as much as she could wherever she landed. When she made the move to Boulder, Colorado, she even took a turn working front of house as a bartender and manager.

“When I moved to Fort Collins, I knew I wanted to work back of house in a more serious way, so I joined the team at Ginger and Baker,” Hanna said, “I love working here, there are so many great mentors on the team, there are always resources and lots of room to grow.”

When not working Hannah loves to… cook, of course. “Soups, roasts, anything I can put in Le Creuset cast iron,” she said. She also enjoys hanging out with her fiancé and dogs Brizzie and Harlow. When time allows, she paints in acrylics and enjoys a few rounds of disc golf.

Her favorite pie? The peanut butter pie here at G&B